Makes about 20

• 2/3 cup finely chopped walnuts
• 6 ounces goat cheese
• 4 ounces cream cheese
• 20 loose seedless red grapes (about 1/4 pound with stems)

Preheat oven to 325 degrees F. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes or until fragrant. Remove from oven and allow to cool.

In a medium bowl cream together the goat cheese and the cream cheese until smooth.

Put one tablespoon of the cheese mixture in the palm of one hand and roll a grape, shaping the mixture around the grape to coat. Cover the remaining grapes and chill on a sheet pan for 15 minutes.

Roll the cheese-coated grapes in the chopped walnuts to cover completely and chill for 30 minutes or until coating is firm. Using a sharp knife cut grapes into halves.

Variations:

• You can substitute goat for blue cheese.
• Substitute your favorite nuts with walnuts.

Do ahead:

• The cheese mixture can be make 3-4 days in advance and refrigerated in an airtight container.
• The completed truffles can be made 1 day ahead and refrigerated in an airtight container.